Friday, December 5, 2008

Savory Carrots

This was a huge hit at my Thanksgiving table! My family just ate it up, I think it might become a regular dish there! Thanks Katie (who else were you expecting) for making this when I came to your house for dinner so that I could enjoy it and EAT it!

Savory Glazed Carrots

3 lbs carrots, peeled and sliced on the diagonal
2 large shallots, large dice
2 Tbsp unsalted butter
3/4 tsp salt
1 1/2 c. chicken stock
1 c. water
1/2 c. full bodied white wine
1/4 c. honey
1 1/2 Tbsp all purpose flour
3 Tbsp pure grade B maple syrup (not regular syrup, it's too sweet)
2 Tbsp fresh chopped chives

-In medium bowl, add stock, water, honey, wine, and honey and whisk to combine thoroughly; set aside.
-In large saucepan over medium heat, add carrots, shallots, top with butter and salt.
-Pour stock mixture over carrots, cover and boil until carrots are tender, about 20 minutes.
-Strain carrots over bowl to reserve liquid.
-Place carrots in warmed bowl and cover with foil to keep warm.
-Place liquid back into saucepan and boil on medium-high until reduced and beginning to thicken, about 5 minutes.
-Whisk in flour and maple and let boil, stirring constantly until thickened, about 2 minutes.
-Pour glaze over carrots and toss in with chives.
-Serve immediately.

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